1 c. half & half
1 tbsp. butter
2 beaten eggs
1/2 c. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ginger (optional)
Pinch of nutmeg (optional)
1/2 tsp. vanilla
1 can yams, drained, or fresh yams, cooked

TOPPING:

1/3 c. light brown sugar
2 tbsp. flour
2 tbsp. butter, melted
1/3 c. finely chopped pecans
1/3 c. coconut

Heat half & half and butter in pan until melted. In bowl, mix eggs, vanilla, and dry ingredients until well blended. Puree yams and cream a little at a time. Stir into egg mixture. Pour into well-buttered 1 1/2 quart casserole dish.

Combine topping and crumble over yams. Put in larger dish of water. Bake 1 hour at 350 degrees or until knife comes out clean. Serve warm for dinner or as a dessert cold with whipped cream.